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Join Jessica B Harris and Jesmyn Ward for dinner in the award-winning Brookes Restaurant in Headington, Oxford, to celebrate the culinary culture of New Orleans. Drawing on its African, Spanish, French and Italian heritage, the cuisine of Louisiana maintains a sense of place like no other in the United States.

The dinner includes; brandy milk punch, sazerac or bourbon and ginger ale on arrival;
savouray calas, okra stuffed with goats cheese (deep fried), devilled eggs and ham biscuits; roast ham with cracklin’, fried chicken and gravy, served with candied sweet potatoes, collard greens, black-eyed peas and rice; pecan pie or bread pudding; café brulôt with toasted pecans

Our menu has been designed by Harris, of City University New York, one of the most admired food writers in the United States. Her many books, including High on the Hog and Hot Stuff: A Cookbook in Praise of the Piquant, track the food and food-ways of the African-American Diaspora.

Jesmyn Ward is author of the novels Where the Line Bleeds and Salvage the Bones, which won the 2011 National Book Award for fiction.  She is an assistant professor of creative writing at the University of South Alabama.

Ward and Harris both appear at other festival events.

Presented by Oxford Gastronomica.